Angelina’s Sweet Polenta
This is my aunt Angelina’s speciality della casa. She serves these lovely diamond-shaped cakes
with meat main courses. They go especially well with the strong flavour of game, or with dishes
that you would normally serve with a sweet sauce, like roast pork or lamb. Serves 4–6
Ingredients:
1 litre milk
175 g semolina
4 tablespoons sugar
a pinch of salt
zest of 1 lemon
4 eggs, separated
150 g breadcrumbs
oil for frying
Heat the milk in a pan and, when warm, gradually stir in the semolina. Add the sugar and salt.
Cook on a low heat for about 45 minutes. Remove from the heat and stir in the lemon zest and
egg yolks. Grease a plate or a piece of marble and pour the mixture on to this to a thickness of
about 3–4 cm and allow to cool.
Cut into diamond shapes, then dip each shape into the beaten egg white and breadcrumbs.
Fry in oil until golden brown and leave to drain on kitchen paper. Serve immediately.
*taken from the book ‘From Seed to plate’ by Paolo Arrigo, published by Simon and Schuster